BASIC CASHEW SAUCE
A creamy cashew base for cream sauces!
Makes 3-1/2 cups
9 oz. can whole unsalted/or salted cashews
2 c. water
12.3 oz. pkg. extra firm Silken type tofu, rinsed
2 t. salt
Combine cashews and water in saucepan. Bring to soft boil. Cover tightly and cook for 30 minutes. Remove from heat and let cool till warm and not hot.
Place boiled cashews in food processor with the water they were boiled in. Process till smooth.
Add tofu broken into chunks, along with salt. Process till smooth, like soft-serve ice-cream. Pack in covered container and refrigerate till ready to use.
Notes: This sauce freezes well, which means I have a base from which to start when engineering an ice-cream recipe. Add to cream sauces for a richer flavor and thicker texture.